1.   Heat up the wok on medium heat and add the unsalted butter. Season pan with the butter by stirring and coating the sides well

2.   Add the thickly cut white mushrooms, cook in butter for a couple of minutes or until the bottom has browned a bit. Toss and let the other side also brown. Toss several more times until mushrooms are cooked through. Using a slotted spoon, remove mushrooms from pan, let the butter drizzle off, and set aside

3.   In the remaining butter, add the tablespoon of sesame oil

4.   Add the salt, cayenne pepper, ginger powder to the butter and oil mix, stir to combine and season

5.   Toss in the broccoli, the red pepper strips, and the water chestnuts

6.   Toss to coat the vegetables with the seasoned butter and oil mix

7.   Fry for about 5 minutes until broccoli is no longer raw, but remains crunchy

8.   Remove all the vegetables using a slotted spoon, letting butter mixture drip off, then set aside

9.   To the remaining butter mixture, add the 3 tablespoons of sesame oil. When the oil mix is sizzling, lay the beef in a single layer

10.   Distribute the grated garlic over the meat

11.   Sprinkle the tamari on top of the meat

12.   Fry until the bottom has a bit of light browning on the surface, flip the beef and fry for about 1 minute. Toss and stir continuously for about 3 more minutes

13.   Add the mushrooms and vegetables you had prepared earlier, toss with the meat, and fry for only 1 minute to allow flavors to blend and to heat up the vegetables

14.   Serve hot and Enjoy!